Prep 15 mins
Cook 1 hr
At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.
- 2 1⁄2 lbs green tomatoes (a few ripe or partially ripe are fine to be included)
- 1 1⁄4 cups light brown sugar, packed
- 1 cup chopped red onion
- 1 cup golden raisin
- 1 cup cider vinegar
- 2 tablespoons chopped candied ginger
- 1 tablespoon yellow mustard seeds
- 1 teaspoon chili pepper flakes
- 1 teaspoon coriander seed
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 1 cinnamon stick
- 1⁄16 teaspoon ground nutmeg
- Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
- Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.